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Wednesday, September 16, 2009

Yummmmm. Chili.

It's Wednesday, and time for another recipe for my recipe group: What Can I Eat that's Gluten Free? hosted by Linda at the Gluten-Free Homemaker.

This week's recipe? Chili!


Olive oil
2 onions
1 head of garlic, chopped
4 bell peppers, various colors
1 large carrot, sliced

2 small cans green chilis
1 can dark kidney beans, drained
1 can light kidney beans, drained
1 can pinto beans, drained
2 cans tomato sauce
2 cans diced tomatoes

2T chili powder
1/2t cayenne
1t garlic powder
1T oregano
2T basil
1T cumin

1 to 1 1/2 lb ground beef

A note: This is NOT a spicy chili. If you want spicy, then add several different kinds of peppers of whatever heat level you like. You can also increase the amount of cayenne pepper as well.


1. In a large kettle, heat olive oil over medium heat.

2. When warmed, add onion and garlic. Saute until onions begin to clear.

3. Add diced peppers and sliced carrot. Stir occasionally.

4. Meanwhile, in a separate skillet, brown meat while veggies cook. Drain, if necessary.

5. Add seasoning to veggies and stir well.

6. Add canned items to veggies.

7. Add meat.

8. Stir well.

9. Simmer on low for an hour or two, at least, or transfer to crockpot.

Note: Chili is best if allowed to cook for at least 6-7 hours (overnight). Always best the second day.


(PS - Hats off to my mom-in-law for the original recipe. Which of course I lost. Three times. And then just made up again from memory. Thanks!)

Wednesday, September 9, 2009

Pork loin with apple-raisin sauce

It's Wednesday! Time to find out what you can eat that's Gluten Free. Thanks, as always, to Linda for hosting: Check out her blog to see everybody's recipes.

Step One:
Slow roast a pork loin (or your favorite cut).
Season with: garlic, onion, salt, pepper, basil, and oregano
Top with: raisins and sliced green apple
Add a little moisture, if you like - a splash of water or broth, maybe

Step Two:
After meat is finished, remove roast and cover to rest.

Step Three:
With a hand blender (or whatever), blend the juices, apples, and raisins
Strain into a saucepan or skillet to remove excess pulp and meat bits
Heat to boiling and slightly thicken with a mix of cold water and corn starch
Season to taste

Step Four:
Slice meat and top with apple-raisin sauce

PS: Sauce is also good with potatoes, even when it's not really quite thick enough to be gravy.

Wednesday, September 2, 2009


Ok, so I forgot that this week was supposed to be an appetizer week! Grr. Well, here's a salad that I usually have as an appetizer. (Does that count?)

Check out Linda's blog carnival (What Can I Eat that's Gluten-Free) for the other appetizer recipes this week. She also just posted the August summary, in case you're looking for some variety.

Caprese - a summer salad

Fresh, vine-ripe tomatos, sliced, room-temperature
Fresh mozzarella, sliced
Fresh basil, torn into small pieces
Olive oil
Salt and Pepper

Optional ingredient: Balsamic vinegar (I always used to add this, but it is mostly an American addition, from what I've been told. I tried Caprese without, and it is better. The flavor balance changes dramatically. It's a very different dish if you add the vinegar.)
  1. Layer the tomato and mozzarella slices on a plate.
  2. Sprinkle with basil salt and pepper.
  3. When ready to serve, drizzle a little olive oil over the whole dish.
  4. If you're a vinegar person, you can sprinkle a little of the balsamic over the plate as well, but just before serving. The vinegar combined with the salt and tomatoes will turn everything mushy if left sitting.
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